Lebanese Chicken

Name: Lebanese Chicken
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.75 cup fresh lemon juice; 8 garlic cloves; 2 tbsp minced fresh thyme; 1 tbsp paprika; 1.5 tsp ground cumin; 0.75 tsp cayenne pepper; 2 whole chickens (3 lb)

Oven-roasted chickens and thyme, warmed with paprika and cumin.

1 hr 20 min · Serves 4 · Medium

Ingredients

180 mlfresh lemon juice
8 garlic cloves, minced
2 tbspminced fresh thyme, or 2 t. dried, though fresh is better
1 tbsppaprika
1.5 tspground cumin
0.75 tspcayenne pepper
2 whole chickens (3 lb), zabiha; split lengthwise, backbones removed and discarded

Method

Start cooking mode

Time: Prep 30 min · Cook 50 min · 80 min total
Difficulty: medium

1
Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl. Place chicken in a 13x9x2-inch glass baking dish.
2
Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
360 min
3
Preheat oven to 425°. Transfer chicken and marinade to large roasting pan and season with salt and pepper.
4
Bake until chicken is cooked through, basting with pan juices, about 50 minutes. Transfer chicken to plates. Pass pan juices separately.
50 min